St. Patrick’s Day is next week, but I decided to celebrate early and have the opportunity to share my recipe with you. Just because I’m of Mexican descent doesn’t mean I only eat Mexican food. The rest of the country celebrates Cinco de Mayo with margaritas and guacamole, and I celebrate St. Patrick’s Day with Guinness and corned beef and pretend to be a wee bit Irish.
This take on the classic Irish-American dinner includes meat and vegetables slowly baked in stout beer, brown sugar, spices, and fresh herbs. Some people might disagree and cook the meat and vegetables separately but I like simple casserole type of dishes, because all you have to do is prep all the ingredients, place everything in a casserole dish, and bake.
My daughter loves helping me in the kitchen and she actually prepped all the veggies for me, making this meal even easier. This is a great weekend meal when you are busy cleaning house or washing laundry. Bake and walk away and your home will smell magical for hours.
This corned beef comes out super tender and juicy. The balance of the stout and brown sugar makes a delicious glaze complimenting the meat.
I made a large batch because we invited family to join us for dinner, but you can easily cut this recipe in half for a smaller quantity. Serve the final meal with sliced Irish soda bread for an impressive dinner with little effort.
8 large carrots, peeled, and cut into 2-inch lengths
1 cup brown sugar
1 tablespoon salt
1 tablespoon peppercorns
4 dried bay leaves
6 sprigs fresh thyme
2 large yellow onions, quartered
8 cloves garlic
1 large head green cabbage, outer leaves discarded, quartered
Preheat oven to 350 degrees F.
Place brisket in a roasting pan, casserole dish, or Dutch oven.
Pour beer over the meat. Surround the meat with potatoes, celery, and carrots. Sprinkle the brown sugar, salt, and peppercorns over the meat. Place the bay leaves and thyme sprigs on the meat. Place the onions and garlic cloves on the meat.
Cover roasting pan or casserole dish with aluminum foil or oven safe lid and bake for 3 1/2 hours.
After 3 hours add cabbage and bake for an additional 30 minutes. The brisket is done when meat is fork-tender and reaches an internal temperature of 160 degrees and the vegetables are tender. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes.
Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat.
Serve with mustard and Irish soda bread.
More recipes available at www.muybuenocookbook.com